On World Chocolate Day, try melting a bar into your instant noodles
The HinduDuring the first COVID-19-driven lockdown in 2020, the avocado-chocolate brownie was tried and tested. I love both, but cannot imagine putting the two together, even for the sake of experimenting.” She tried chocolate makhana too and was left disappointed, she says. Nevertheless, Deepa is eager to push boundaries too: At Fonce, she has introduced potato wafers with chocolate, and also offers more conventional combinations with fresh fruits like kiwi and pineapple. I wouldn’t want to experiment much with chocolate for my products: I like to stick to the classics.” Chef Mandaar Sukhtankar, corporate chef at Windmills in Bengaluru, says, “At an official dinner in Italy I had the misfortune of putting oysters in chocolate sauce in my mouth. Sheetal Saxena, founder of Colocal Chocolates in Delhi, discusses how she introduced chicken with chocolate and wine sauce, which diners would order that out of curiosity.
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